Cocktails and Cuisine

By Priya Sastry

Happy Mother's Day

May is one of my favorite months. The weather is finally warming up, and the flowers are blooming. It’s also nice to see so many people out and about after spending a brutal Chicago winter in hibernation. May also brings us Mother’s Day. I personally think we should honor our mothers often during the year; however, Mother’s Day gives us the chance to do something extra special for the mothers in our lives.

Something amusing that I’ve observed about South Asian women from previous generations is that they are notorious for not writing down recipes. They add a pinch of this and a dash of that and their food turns out well every time! I’ve been trying to write down every recipe I get from my mom and mother-in-law so I can continue to prepare the dishes and pass them down to my children someday. For some reason, though, the dishes never taste the same when I make them! I guess a mother’s touch is the ingredient that makes everything so special!

This May, I would like to share a few recipes from two special women in my life: my mother-in-law and my mom. They are both amazing women and great cooks. I chose my mother-in-law’s chaas (yogurt dish) and my mom’s sprouted mung-bean salad this month because they are simple to prepare and taste great. I’d like to wish both women a very happy Mother’s Day. I love them both dearly and am glad to have them in my life. I encourage everyone to honor the mothers in their life on Mother’s Day and all the other days of the year!

Chaas (Yogurt dish)
Serves 2

My mother-in-law recently gave me a great recipe for chaas, a yogurt-based dish blended with a few spices. It is refreshing and tastes wonderful. Her recipe for chaas is quick and easy.

Ingredients
1 ½ cups plain yogurt
1 cup water
1 teaspoon salt
½ teaspoon sugar
¼ teaspoon cumin powder
1 teaspoon vegetable oil
¼ teaspoon mustard seeds
¼ teaspoon cumin seeds
A pinch of asafoetida (available at most South Asian markets)
½ - 1 green chili, chopped finely
5-6 curry leaves (optional, available at most South Asian markets)
1 tablespoon chopped cilantro

Instructions
1. Whisk together yogurt and water until smooth, about 2-3 minutes.

2. Stir in salt, sugar and cumin powder.

3. In a small saucepan, heat oil on low for 2 minutes.

Photo by Priya Sastry

4. Add mustard seeds and wait for them to sputter (about 1-2 minutes).

5. Add cumin seeds and asafoetida. Stir and cook for a minute.

6. Add chopped green chili and curry leaves. Stir well.

7. Remove from heat. Add this and the chopped cilantro to the yogurt mixture.

8. Stir well. Chill for 30 minutes.

Serve with vegetable pulav, vagherelo bhaat (seasoned rice) or on its own as a refreshing drink.

Sprouted Mung-Bean Salad
Serves 2

This tasty and colorful salad is one of my Mom’s specialties. A typical South Indian holiday meal includes a lentil-based salad with coconut and a vegetable. This is my Mom’s healthier, more colorful and, in my opinion, tastier version.

Ingredients
¾ cup sprouted mung beans
¼ cup red bell pepper, chopped finely
¼ cup yellow bell pepper, chopped finely
¼ cup green bell pepper, chopped finely
1 small cucumber, chopped finely
1 small carrot, grated
1 small red onion, chopped finely
1 medium-sized Granny Smith apple, chopped finely
Seeds from 1 pomegranate
¼ cup cilantro, chopped finely
1 tablespoon fresh lime juice
½ teaspoon cumin powder
1 - 2 teaspoons salt
1 teaspoon sugar (optional)

Instructions
1. Toss mung beans, bell peppers, cucumber, carrot, red onion, apple, pomegranate and cilantro in a large bowl.

2. Add lime juice, cumin powder, salt and sugar, and mix well.

Serve as an appetizer or side salad.

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